Paneer: about 150 gms, cut in cubes
Methi: 1 cup, chopped (chop some stems too)
Ginger: 1 tbsp, grated
Garlic: 3 cloves
Onions: 2 medium size, chopped
Tomatoes: 2 medium size, chopped
Green chillies: 1, (add more if you like it hot)
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Salt to taste
Turmeric: 1/2 tsp
Garam masala: 1/2 tsp
Bay leaf: 1
Ghee: 3 tbsps
Jeera: 1 tsp
Hing: a pinch
Milk: 1/2 cup
Whole cashews 4-5
Water: 3/4th cup
-In 2 tbsps of preheated ghee, add jeera, hing and bayleaf. When it splutters, put garlic and green chillies.
-Sauté till garlic turns lightish brown then add onions, little salt and ginger. Cook till onions are lightish brown then add all the masalas except garam masala.
-Add tomatoes and cook till oil separates the masala.
-Discard bayleaf. When the masala cools down a bit, add milk and water and grind it into a smooth purée with 4-5 cashews
-In the same pan, add one tbsp of ghee. Put methi leaves and a little salt and sauté for about 5 mins.
-Now add the purée to methi and mix well. Bring it to boil then lower the flame and cook till rawness goes. Check for seasoning.
-Now add paneer cubes and garam masala. Cook for couple of more minutes.
-Switch off the flame. Cover the wok with a lid and let it rest for ten mins.
-Garnish with ginger juliennes and green chillies.
-Serve hot with roti, naan, parantha
Thanks to Tanushree Aich for the recipe